"Judy & Gary's Favorite" Sunday Brunch Recipes

Toasted Burrito with Hatch Green Chile con Queso

With our new crop green chiles safely stored away in the freezer, it's time to start
using them. This recipe features a great green chile and cheese sauce we've used
to complement another favorite, a toasty scrambled egg and chorizo burrito. For
real do-it-yourselfers, see the homemade chorizo recipe below. Add a spicy Bloody Maria or other beverage of your choice, and you're set until afternoon football starts! 
Toasted Burrito with Green Chile con Queso
The Hatch Green Chile con Queso: In a 2-qt saucepan over medium heat melt 1 tablespoon of
butter or margarine.  Add 1 tablespoon of flour and stir until bubbling. Whisk in in 1/2 cup of chicken broth and 1/2 cup of chopped green chile. Stir over high heat until boiling. Remove from heat, add 3/4 cup shredded sharp cheddar cheese and stir until melted. Add salt and pepper to taste. Makes about 1 1/2 cup. 

The Burrito: We made ours with scrambled egg, chopped onion, chopped green chile, browned chorizo and a little cheese, wrapped in a flour tortilla. Use your own favorite burrito recipe if you have one. What we like to do then is toast the burrito on both sides in a hot skillet with a little butter until golden brown.

Make your own Chorizo sausage: Combine 1 pound of ground pork, 2 tablespoons red chile
powder, 1/2 teaspoon ground cumin, 2 tablespoons minced white onion, 1 garlic clove, minced, 1 teaspoon dried oregano, 1 teaspoon salt, 1 1/2 tablespoons vinegar. Mix well.
Refrigerate overnight. Mix again. Make into links or patties if desired. Makes 8 large patties.